Heat the Flying Olive Chipotle or Garlic Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the sweet onion and sauté, stirring occasionally, for about 5 minutes

Add the garlic and sauté about 30 seconds-1 minute. Add the strawberries, chipotle chiles (if desired), ketchup, brown sugar, Flying Olive Strawberry Balsamic Vinegar, mustard, and black pepper. Turn the heat up to high and bring to a boil.

Remove from the heat and transfer everything to a food processor—carefully, it’s hotCover the opening with a clean dish towel to avoid hot splatters. Blend until smooth.

Add the pork roast to the slow cooker. Pour the strawberry-chipotle sauce over the roast. Cover and cook on low for 8 hours.

Remove the roast from the crock pot. Once cooled, shred the meat. (NOTE: I like to refrigerate the sauce so that I can skim off the fat. When that’s done, I pour the sauce into a skillet and bring to a boil, then simmer for 30-45 minutes to thicken it up. I put the meat back in the BBQ sauce.) Serve the pulled pork with the BBQ sauce on rolls such as pretzel or King’s Hawaiian.